Book now for Slow Food
Pickled sardine on crostini with lemon jam
Tartar of whiting, cucumber, sea urchin Mayo
Entrees (to share)
Yarra valley ocean trout caviar with panelle and Pepe saya cream fraiche
Grilled octopus, raw marinated kale, lemon, bottarga
Ricotta and potato gnocchi, squid, spanner crab, tomato and chicory.
Pan fried dusky flathead fillets, pickled Tasmanian mussels, mussel and spinach purée, spinach salad, crispy fried quinoa
Semolina pudding flavoured with grappa, poached plums, salted caramel icecream.